Slow Cooker Chicken and Noodles Alfredo

Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.


5 servings


1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 (14 ounce) can quartered artichokes, drained
1 (16 ounce) jar Alfredo pasta sauce
1 cup water
1/2 cup chopped sun-dried tomatoes (not in oil)
3 cups uncooked medium egg noodles (5 ounce)
2 tablespoons shredded Parmesan cheese


In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.

Cover; cook on LOW setting 5 to 6 hours.

About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.

Increase heat setting to HIGH; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 6 hours 20 minutes

Additional Information

Pasta quickly absorbs the sauce in this dish if it has to stand before serving. For a creamy consistency, stir in a little hot water.

Nutritional Information

Amount per serving (1 1/3 cups): Calories 630 (Calories from Fat 340), Total Fat 38 g (Saturated Fat 20 g, Trans Fat 1 1/2 g), Cholesterol 170 mg; Total Carbohydrate 36 g (Dietary Fiber 6 g, Sugars 4 g), Protein 34 g; Exchanges: 2 Starch; 4 Lean Meat; 5 Fat; Carbohydrate Choices: 2 1/2

Recipe Courtesy Of

Betty Crocker

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